Pâte à choux is a light pastry dough used to make profiteroles, croquembouches, eclairs, French crullers, beignets. It contains only butter, water, flour, and eggs. Its raising agent is the high moisture content, which creates steam during cooking, puffing out the pastry.
Phyllo (filo) pastry
Phyllo pastries are usually paper-thin and greatly stretched. They involve several stretched out layers and are wrapped around a filling and brushed with butter. These pastries are very delicate and can break easily.
Phyllo dough is paper-thin sheets of raw, unleavened flour dough used for making pastries like samosa bags
In both sweetcrust and shortcrust pastry, care must be taken to ensure that fat and flour are blended thoroughly before liquid is added - this ensures that the flour granules are adequately coated with fat and are less likely to develop gluten. Overworking the dough is also a hazard. Overworking elongates the gluten strands, creating a product that is chewy, as opposed to 'short', or light and crumbly.
Choux pastry
The choux pastry is a very light pastry that is filled with cream. The pastry is filled with various flavors of cream and is often topped with chocolate. Choux pastries can also be filled with things like cheese, tuna, or chicken to be used as appetizers.
Shortcrust pastry
The shortcrust, or short pastry is the simplest and most common pastry made. It is made with the ingredients of flour, fat, salt, and water. The process of making pastry includes mixing of the fat and flour, adding water, and rolling out the paste. It is cooked at 180°C and the result is a soft, tender pastry. A related type is the sweetened sweet crust pastry.
It is based on a "half-fat-to-flour" ratio. Fat (lard, butter or full-fat margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a flan or pie.
Sweet crust pastry (sugar paste) is made with the addition of sugar, which sweetens the mix and impedes the gluten strands, creating a pastry that breaks up easily in the mouth
marto answered the question on May 16, 2019 at 07:01
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